Monday, 28 March 2016

Low Fat Banana Bran Muffins





So, my husband loves bran muffins.
Me?
 
Not so much.
I just find them bland, and dry.
I'm not really much of a muffin eater at the best of times.
I'd rather eat toast.
But, like I said, my husband loves them.
He asks for them all the time.
He gets "unhappy" when I run out, so I usually have some in the freezer.
It's fairly easy to stay stocked with them, when he is the only person that eats them.
Anyway, I was too lazy to make toast the other day, so I ended up eating one of those bran muffins.
Seriously, it was gross!
I can't believe he eats these just about every day!
Gross!
I decided that he just could not eat gross bran muffins every day.
(It's a bad reflection on his wife, you know!)
I figured there had to be a way to make him a better bran muffin,
and also, a bran muffin the whole family would enjoy them.
So, I did!
I modified my recipe, and created these, delicious,
 
 
 

Seriously!
They are sooooo good!
They have a hint of chocolate in them, (from the original recipe which I did not change) that just makes them extra good!
The banana in them, (also from the original recipe, I just added more) keeps them nice and moist!
Honestly, they are super quick to throw together, too!
I love them!
There is only one problem.
Jason is no longer the only one who eats them.
So, now, he is sometimes, "unhappy".
I guess I will need to double the batch.
J
 

 

 

Low Fat Banana Bran Muffins

 
Ingredients:

 1 cup flour

1 1/2 cups All Bran Cereal

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tbsp cocoa powder

1/4 cup oil, (I use olive oil, but coconut oil would be great, too!)

1/3 cup sugar

2 eggs

4 mashed bananas

1/2 cup fat free plain Greek yogurt

 

 Directions:

 Measure all 6 dry ingredients into a mixing bowl.

Stir to combine.

 In another bowl, beat oil, sugar and eggs together until blended.

Add in mashed bananas and yogurt.

Mix well.

Pour over dry ingredients, and stir to combine.

Pour into greased muffin cups. Cups will be nice and full!
 
 

Bake at 375 for 15 to 20 minutes.

Cool in pan for 5 minutes.
 
 
 

Turn muffins onto cooling rack.
 
 

Enjoy!
 
 

 

(Be sure to completely cool muffins if you intend to freeze them.)